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Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors.
Molecules. 2019 Dec 13; 24(24)M

Abstract

Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consumers' requirements. The research presented was the first to investigate the effect of a potato protein dose on the kinetics of tannin and phenolic removal compared to gelatin for two unfined Cabernet Sauvignon wines. To further understand the results, the influence of the wine matrix and fining parameters (including pH, ethanol concentration, sugar concentration, temperature, and agitation) were tested according to a fractional 25-1 factorial design on one of the Cabernet Sauvignon wines using potato proteins. The results from the factorial design indicate that potato protein fining was significantly influenced by wine pH, ethanol concentration, fining temperature as well as an interaction (pH × ethanol) but not by sugar content or agitation. Insights into the steps required for the optimisation of fining were gained from the study, revealing that potato protein fining efficiency could be increased by treating wines at higher temperatures (20 °C, rather than the conventional 10-15 °C), and at both a lower pH and/or alcohol concentration.

Authors+Show Affiliations

School of Agriculture, Food & Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.School of Agriculture, Food & Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.The Australian Wine Research Institute, Hartley Grove, Urrbrae, Adelaide, SA 5064, Australia.Wine Australia, Industry House, Corner Hackney and Botanic Roads, Adelaide, SA 5000, Australia.School of Agriculture, Food & Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.School of Agriculture, Food & Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

31847298

Citation

Kang, Wenyu, et al. "Potato Protein Fining of Phenolic Compounds in Red Wine: a Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors." Molecules (Basel, Switzerland), vol. 24, no. 24, 2019.
Kang W, Muhlack RA, Bindon KA, et al. Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors. Molecules. 2019;24(24).
Kang, W., Muhlack, R. A., Bindon, K. A., Smith, P. A., Niimi, J., & Bastian, S. E. P. (2019). Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors. Molecules (Basel, Switzerland), 24(24). https://doi.org/10.3390/molecules24244578
Kang W, et al. Potato Protein Fining of Phenolic Compounds in Red Wine: a Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors. Molecules. 2019 Dec 13;24(24) PubMed PMID: 31847298.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors. AU - Kang,Wenyu, AU - Muhlack,Richard A, AU - Bindon,Keren A, AU - Smith,Paul A, AU - Niimi,Jun, AU - Bastian,Susan E P, Y1 - 2019/12/13/ PY - 2019/11/28/received PY - 2019/12/10/revised PY - 2019/12/12/accepted PY - 2019/12/19/entrez PY - 2019/12/19/pubmed PY - 2020/5/15/medline KW - Cabernet Sauvignon KW - design of experiments KW - factorial design KW - fining KW - gelatin KW - phenolics KW - potato proteins KW - process optimisation KW - tannin KW - wine JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 24 N2 - Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consumers' requirements. The research presented was the first to investigate the effect of a potato protein dose on the kinetics of tannin and phenolic removal compared to gelatin for two unfined Cabernet Sauvignon wines. To further understand the results, the influence of the wine matrix and fining parameters (including pH, ethanol concentration, sugar concentration, temperature, and agitation) were tested according to a fractional 25-1 factorial design on one of the Cabernet Sauvignon wines using potato proteins. The results from the factorial design indicate that potato protein fining was significantly influenced by wine pH, ethanol concentration, fining temperature as well as an interaction (pH × ethanol) but not by sugar content or agitation. Insights into the steps required for the optimisation of fining were gained from the study, revealing that potato protein fining efficiency could be increased by treating wines at higher temperatures (20 °C, rather than the conventional 10-15 °C), and at both a lower pH and/or alcohol concentration. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/31847298/Potato_Protein_Fining_of_Phenolic_Compounds_in_Red_Wine:_A_Study_of_the_Kinetics_and_the_Impact_of_Wine_Matrix_Components_and_Physical_Factors_ L2 - https://www.mdpi.com/resolver?pii=molecules24244578 DB - PRIME DP - Unbound Medicine ER -